"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb-Strawberry Coffeecake Recipe

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This recipe for Rhubarb-Strawberry Coffeecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008


3 c. rhubarb, chopped
1 (16 oz.) pkg. frozen strawberries
1 c. sugar
1/3 c. cornstarch
2 tbsp. lemon juice
3 c. flour
1 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 c. butter
1 c. buttermilk
2 eggs
1 tsp. vanilla
1/2 c. flour
3/4 c. sugar
1/4 c. butter
1/2 tsp. cinnamon

For filling: Combine and cook fruit for 5 min. Mix sugar and cornstarch and stir in the lemon juice. Cook and stir until thick; cool.
For batter: Sift dry ingredients in bowl and cut in butter. Quickly stir in buttermilk, eggs and vanilla until moist. Spread half of batter in a 9 x 13 in. pan; add filling. Dot with remaining batter.
For topping: Mix ingredients; sprinkle on top of batter. Bake at 350 for 40 min.




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